You can never have too many bananas in the cupboard. There is ALWAYS something to be made with them, even if it is simply freezing them to eat as a snack. I first tried this recipe when I was at uni, in an attempt to create a healthy, portable, library friendly snack that was cheap and quick to make. Bananas can ALWAYS be bought in bulk in reduced sections at the end of the day, so are a perfect base for this snack!
I have now adapted the recipe to include a few luxuries that would most definitely NOT have been seen in my student kitchen, such as goji berries, pistachios (part of my Istanbul hoard) and coconut oil. HOWEVER, this recipe is easily altered to incorporate different ingredients, personalised to suit different needs. You could try adding sultanas, stewed apple, dried apricots or walnuts – which ever you can get your hands on! To exaggerate the recipe’s flexibility, I have recorded the measurements in less accurate terms in the hope of demonstrating how easily this nutritious and guilt free snack can be made!
Scale free, sugar free, sin free, but still squidgy and SWEET… what more could you want.
-2 cups oats
-4 very ripe bananas
-1 dessert spoon honey
-1 heaped tsp cinnamon
-1 tsp coconut oil (melted)
-1 tsp vanilla essence
-1 handful crushed almonds
-1 handful raisins
-1 handful goji berries
-1 handful pistachios
Preheat the oven to 180°.
Peel and mash the bananas in a bowl until almost smooth.
Fold in the oats. Add the honey and melted coconut oil. Then add the cinnamon and vanilla essence. Stir well.
Add the crushed almonds, raisins, goji berries and pistachios (I didn’t crush these as I love the colourful effect they create alongside the red of the goji berries).
Place in a baking tray lined with baking paper and greased. Bake for around 25 minutes, until golden brown on top.
If you can, remove from the tray and place on a cooling rack. Leave to cool.
Consume as a breakfast bar, as a mid-morning snack, or even as a dessert.